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Sambal Sotong
Tender squid stir-fried in a spicy, tangy, and savory sambal sauce, a classic Singaporean dish with a kick.
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- 500 g Fresh squid (sotong)(cleaned, tubes sliced into 1 cm rings, tentacles left whole)
- 1 tsp Cornflour(for marinade)
- 1 tsp Light soy sauce(for marinade)
- 2 tbsp Vegetable oil
- 6 to 8 Bird's eye chillies (chilli padi)(adjust to taste, roughly chopped)
- 4 medium Dried red chillies(soaked in hot water until soft, drained)
- 4 medium Shallots(peeled and roughly chopped)
- 3 cloves Garlic(peeled)
- 1 thumb-sized piece Ginger(peeled and sliced (optional))
- 1 tsp Belacan (toasted shrimp paste)(or 1 tbsp fermented shrimp paste, toasted)
- 1 tbsp Tamarind paste(or 2 tbsp lime juice)
- 1 tsp Palm sugar(or to taste)
- 1 tbsp Dark soy sauce (kecap manis)(optional, for color and sweetness)
- for serving Lime(cut into wedges)
ðšâð³ äœãæ¹
- 1
Prepare the squid: Rinse and pat dry the squid. Slice the tubes into 1 cm rings and keep the tentacles whole. Toss with cornflour and light soy sauce, and set aside for 10 minutes.
- 2
Make the sambal paste: In a blender or food processor, combine the bird's eye chillies, soaked dried chillies, shallots, garlic, ginger (if using), and toasted belacan. Blitz to a coarse paste, adding a splash of oil if needed. Scrape down the sides as necessary.
- 3
Heat a wok over high heat until very hot. Add vegetable oil. Add the sambal paste and stir-fry over medium heat for about 6-8 minutes, until the oil separates from the paste and it looks slightly curdled ('pecah minyak').
- 4
Stir in the tamarind paste, palm sugar, dark soy sauce (if using), and 1 tbsp light soy sauce. Season the paste. Taste and adjust the balance of heat, salt, and sweetness.
- 5
Reduce heat to medium. Add the marinated squid and toss quickly to coat in the sambal. Stir-fry for 2-3 minutes until the squid just turns opaque and curls. Avoid overcooking.
- 6
If using coconut milk (optional, for a creamier version), stir it in now and simmer for 1 minute to meld flavors. Increase heat briefly to bring the sauce to a gentle bubble.
- 7
Remove from heat. Finish with a squeeze of fresh lime juice to lift the flavors. Serve immediately with lime wedges on the side.
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- âFor a less spicy version, reduce the amount of bird's eye chillies or substitute with milder red chillies.
- âCook the squid quickly over high heat to ensure tenderness.
- âThe sambal paste can be made ahead of time and stored in the refrigerator.
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- Add sliced onions during the last minute of cooking for added texture.
- For a richer sauce, stir in a tablespoon of peanut butter.